Break away from the traditional pot roast for easy Cuban flavors in this macro-balanced, low carb meal.
– Small Yellow Onion – Red Bell Pepper – Cauliflower Head – Chuck Beef Roast – Dried Oregano – Smoked Paprika – Garlic Powder – Uncooked Brown Rice – Diced Tomatoes
Rinse & slice the onion and bell pepper into ½-inch thick slices. Place in the pressure cooker. Cut the leaves and bulky, tough stems from the cauliflower and throw away.
Rinse the remaining head of florets. Set aside. Season both sides of the roast with oregano, paprika, garlic and ½ teaspoon of the salt.
Place the roast in the pressure cooker. Pour in the rice & can of tomatoes. Place the cauliflower on top of the roast. Select the “Meat/Stew” setting.
When done, open the pressure cooker and taste the broth. Scoop out the cauliflower into a large bowl. Break it apart and place 8 equal portions into the serving bowls.
Portion the meat in the same way, then the remaining contents and broth. Garnish as desired.*